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cioppino

 

I love seafood and I love a good warm stick-to-your-ribs stew on a cold day. Cioppino is one of those dishes that just takes me to that happy place. If you love seafood, you’ve got to give this a try. When it comes to the seafood, use what you like best. I used mussels, shrimp, halibut and lump crab meat. Go ahead and use whatever floats your boat or whatever looks freshest at the store and/or what doesn’t cost and arm and a leg!

Total time for this takes about and 1 to 1 1/2 hours depending on your prep time. I got this from Giada DeLaurentis from the Food Network. I have made it a few times and it turns out delicious every time!

Ingredients:

  • 3 tbs olive oil
  • 1 large fennel bulb sliced thin (I used my mandolin)
  • 1 medium onion chopped
  • 3 shallots chopped
  • 4 -5 LARGE garlic cloves. minced or pressed.
  • 3/4 tsp crushed red pepper flakes
  • 1 small can of tomato paste
  • 1 28oz can of diced tomatoes in the juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock (I tried this with vegetable stock once, it wasn’t the same.)
  • 1 bay leaf
  • 1 lb of mussels scrubbed and debearded
  • 1 lb of uncooked shrimp
  • 1 lb of halibut (or other firm fleshed fish)
  • 1 lb crab. I use jumbo lump, but you can use claws, legs whatever if you don’t mind using shell crackers to get in there.
  • Salt and pepper to taste

Heat the oil in a large stew pot of dutch oven. Add fennel, onion, shallots and a few shakes of  salt and pepper and sauté until the onion is translucent.

Next add the garlic and red pepper flakes and sauté for about 2 minutes.

Stir in the tomato paste first then the diced tomatoes with all the juices, wine, and fish stock. Add in the bay leaf. Add a few more shakes of salt and pepper. (Fish stock can be hard to find sometimes, I found mine in the frozen food section at whole foods. You can always make your own out of fish bones and seafood shells. Your fish monger might have some from the fish they fillet for sale that you can use.)

Cover and bring to a simmer. Reduce the heat to medium low. Keep covered and simmer about 30 minutes.

Add in the mussels first making sure to add only the mussels whose shells are closed. Cook until they begin to open. (Maybe 4 minutes) Add in the shrimp and halibut. Simmer gently until shrimp start to turn pink.(About anther 4 minutes)  Last, add in the crab meat until warmed through. (About 2 minutes) Once the mussels are completely open you are good to go! Check for seasoning and season as needed with a little more salt and pepper and serve.

I served mine with a salad. It was bowl-licking good. I’m not kidding!

pm-approved

 

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2 Responses to “Cioppino! Doesn’t Get More Delish Than This!”

  1. Lisa says:

    Is the halibut precooked?

    • Momgonepaleo says:

      Hi Lisa!

      No, the Halibut is not pre cooked. It cooks very quickly because it is cut into smaller cubes. It takes just few a minutes.

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